Beef is fat and thin, and there is a little bit of gluten. It was a coincidence that I bought the minced meat from the black cow. It is said to be minced meat. It also has two weights. Together with the yellow potatoes of Heilongjiang, it is braised and stewed slowly. It tastes great.
The beef is cut into large pieces and soaked in water for two hours to get blood. Peel the potatoes and cut them into chunks.
Hot pot cold oil, small fire put a small piece of rock sugar into caramel, will smell a little scent, the color is beautiful caramel color.
Cover the lid, leave a mouth on the side, pour the washed and drained beef, quickly cover the lid, wait until the oil is no longer splashed, open the lid and stir fry, slowly dry the water from the beef, and Make it evenly colored.
Add boiling water over the beef, the water is better, after boiling, remove the blood foam, add cooking wine, salt, pepper aniseed, ginger onion, dried hawthorn, slow fire stew.
Stew for about an hour, the meat can be pierced, but when it is not soft enough, add potatoes and MSG. If there is less water in the middle, add boiling water. Continue to stew until the beef is soft and the potatoes are soft. You can taste the seasoning and then pan.
Stewed after braised, the taste is very good, the raw fried sugar color is easier to taste. When the mountains are dried and stewed together, the beef is more likely to be soft and rotten.